Silky linguine swirled in a buttery garlic–gochujang sauce, finished with umami-rich Parmesan and scallions. Juicy sesame–tamari seared eggplant adds savory depth, gentle heat, and irresistible texture.
Prep scallions: Thinly slice 3 scallions; separate the white/light green parts (for cooking) from the dark green parts (for finishing).
Prep eggplant: Chop 1 lb eggplant into 1-inch (2.5 cm) pieces. In a medium bowl, stir together 3 cups cold water and 1 teaspoon fine sea salt. Submerge eggplant (weigh down with a smaller bowl) and soak 10 minutes; drain and pat dry.
Cook eggplant: Heat a large stainless steel skillet over medium-high until water droplets skid across the surface. Add 1 tablespoon grapeseed oil, then the eggplant in a single layer. Sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until all sides are golden and tender, 8–10 minutes (reduce heat or add a touch more oil if sticking). Transfer to a bowl and toss with 1 tablespoon tamari and 1 teaspoon toasted sesame oil; set aside.
Cook pasta: Bring a large pot of salted water to a boil. Cook 6 oz dried linguine until al dente per package directions. Reserve 1 cup pasta water; drain.
Build sauce: Let the skillet cool slightly, then return to low heat. Melt 3 tablespoons butter; add 2 cloves minced garlic and the white/light green scallion parts. Cook until the garlic is pale golden, about 2 minutes. Whisk in 4 teaspoons gochujang paste and 2/3 cup reserved pasta water until smooth.
Finish: Add pasta and toss to coat. Add 1/4 cup finely grated Parmesan and the dark green scallion parts; toss, adding splashes of additional pasta water as needed until silky. Fold in the eggplant. Taste and adjust seasoning. Garnish with crispy onions and/or scallion curls, if using; serve hot.